Prep the base: In a medium bowl, beat the softened cream cheese and butter until completely smooth. Add powdered sugar and mix until creamy and lump-free.

Add the lemon: Stir in lemon juice, lemon zest, vanilla, and a pinch of salt. The mixture should smell bright and fresh.

Fold in the dry ingredients: Add crushed vanilla wafers (or grahams) and coconut, if using. Mix until a soft dough forms. It should be thick enough to scoop, like cookie dough.

Adjust texture: If it’s too sticky, add a bit more crushed wafers. If it’s too dry, add 1 teaspoon of lemon juice or a splash of milk.

Chill the dough: Cover and refrigerate for 20–30 minutes, just until firm enough to roll.

Roll into balls: Use a small cookie scoop or a spoon to portion into 1-inch balls. Roll between your palms until smooth and place on a parchment-lined tray.

Chill again: Freeze the rolled truffles for 15 minutes. This helps them keep their shape when dipping.

Melt the coating: In a microwave-safe bowl, melt white chocolate with coconut oil in 20–30 second bursts, stirring between each, until smooth. Don’t overheat.

Dip or roll: Using a fork, dip each chilled truffle into the melted chocolate, tap off excess, and place back on parchment. Alternatively, skip the dip and roll the balls in coconut, crushed cookies, or powdered sugar for an even quicker finish.

Garnish: While the coating is still wet, sprinkle with lemon zest, coconut, or sprinkles.

Set and serve: Let the coating set at room temperature or refrigerate for 10 minutes. Enjoy chilled or slightly cool.